Lecithin is especially outperformed by Palsgaard® AMP 4448 at dosages above 0.4 %, where lecithin starts to increase the yield value instead of decreasing it. This is a key point. This significant increase means that the flow of chocolate mass will become more difficult and more cocoa butter is needed in the recipe to lower the yield value and to achieve the needed viscosity/flow. Palsgaard® AMP 4448 advantages Palsgaard® AMP 4448 has a number of additional advantages compared to lecithin. Palsgaard® AMP 4448 is produced in such a way that the functional properties are always on a highly efficient and stable level, securing the chocolate manufacturer a stable and uniform production flow. The stable functional properties from batch-to-batch are of major importance in any chocolate production, where time and raw material safety are key concerns. With Palsgaard® AMP 4448 the chocolate manufacturer will not experience time consuming and costly production stops due to raw materials variations. Batch-to-batch consistency With the all important focus on the functionality of the Palsgaard products in the final application, Palsgaard secures the effect of all its chocolate emulsifiers in the actual application, before it is supplied to the customers. Every batch of e.g. Palsgaard® AMP 4448 is tested in a specifically designed chocolate system, where the exact “viscosity reducing power” (VRP) of the batch is determined. Unique stability Not performing the VRP tests would mean not knowing if the VRP of each batch is fluctuating, nor knowing what dosage is needed to achieve the correct viscosity reduction in the chocolate. Only batches, which can meet the strict chocolate specifications, will be approved for sale. This ensures a unique batch-to-batch stability, which is highly valued by the confectionary industry. Lecithin can sometimes have a fluctuating functionality in chocolate. This is not the case when using Palsgaard® AMP 4448. The chocolate manufacturer is able to follow the VRP of each batch as it is stated on the Certificate of Analysis of each delivered batch of Palsgaard® AMP 4448. Figure 2: Yield Value of AMP & lecithin Yield value (Pa) The chocolate manufacturer is highly dependent on raw materials that show a consistent quality from batch-to-batch. Raw materials like e.g. cocoa butter, cocoa liquor, lecithin and whey milk powder can all have variations in quality, and all affect the viscosity of the chocolate. It is therefore very important for the chocolate maker that the supplier delivers a consistent quality. If not, the consequence is likely to be production stops. The production stops will most likely occur during the conching, where the final adjustments and dosages of the above mentioned raw materials are being done. Fluctuating quality of the raw materials will lead to extra laboratory analysis and extra adjustments of dosage to reach the needed plastic viscosity and yield value in the chocolate. Palsgaard’s estimate is that each analysis/recipe adjustment will stop the production for ½-1 hour. The chocolate manufacturer can rely on Palsgaard® AMP 4448’s stable batch-to-batch quality, eliminating worries about production stops due to this ingredient. Figure 1: Plastic viscosity of AMP & lecithin The two figures show the effect on plastic viscosity and yield value of Palsgaard® AMP 4448 compared to soya lecithin in a standard chocolate formulation. Using Palsgaard® AMP 4448 means no undesired increase in yield value at higher dosage levels which enables efficient manufacturing of very low fat chocolates. 12 10 8 6 Plastic Viscosity (Pa.s) 30 25 20 15 Soya lecithin Soya lecithin 4 Palsgaard® AMP 4448 2 0 0.2 0.4 0.6 0.8 1 Dosage (%) 5 0 0.2 0.4 0.6 10 Palsgaard® AMP 4448 0.8 1 Dosage (%) Palsgaard Technical Paper, April 2010 Palsgaard® AMP 4448 - Turn shortage into economical benefits 4
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